1,253 peele recipes

Stovetop Paupiettes De Boeuf with Ground Meat Filling recipe

Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.

This simple dish has such a compelling taste, you'll never have leftovers.

Thick tuna steaks marinated in ginger, lime, and soy then broiled to a caramelized glaze deliver restaurant-quality seafood in just 20 minutes for impressive weeknight dinners.

This scrumptious spicy apple pie is served with a hot brandy sauce.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

Steamed broccoli salad tossed in a citrusy vinaigrette with orange juice, Dijon, and garlic. Diabetic-friendly and ready warm or at room temperature.

Make-ahead breakfast ring with bulk sausage, grated apple, onions, and cracker crumbs molded into a circle. Chill overnight, then bake and fill the center with scrambled eggs for impressive brunch presentation.

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

Apple and brie cheese make this omelet incredibly creamy and delicious.

The classic chicken salad gets a welcome twist in this impressive weeknight wonder. Chicken salad goes casserole, with crunch.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Light summer salad with shredded apples, carrots, crushed pineapple, and lemon zest in a vanilla yogurt dressing over crisp lettuce. Fresh, fruity, and no cooking required.

Pueblo green chile stew with slow-simmered beef, roasted green chiles, and blue cornmeal for thickening. A traditional New Mexican recipe built on just 6 ingredients and patience.

Thai chicken with cashews and dried chilies stir-fried with fish sauce, soy sauce, and a touch of sugar. A quick, authentic Thai stir-fry ready in 30 minutes.

Shrimp paste spread made with ground shrimp, creamed butter, nutmeg, and cayenne, topped with toasted bread crumbs and baked until golden. Serve chilled as an appetizer.